AIP Focaccia Bread
User Reviews
5
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Prep Time
50 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Calories
147 kcal
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Cuisine
Italian, Italian-American Fussion
AIP Focaccia Bread
Description
The AIP Focaccia Bread is formulated to be compliant with the autoimmune protocol by using gluten-free flours including tapioca, cassava, and coconut flour. The dough's moisture and pliability come from mashed yams, which help keep the crumb soft and flexible. Yeast is activated with warm coconut milk and maple syrup, with the maple syrup playing a key role in feeding the yeast without inhibiting fermentation.
Gelatin is used as an egg substitute to provide structure and elasticity. Once the dough is mixed, it rests covered in a warm place for 30 minutes to allow for some rise. It's formed into a roughly 1-inch thick bread on an oiled parchment-lined sheet, then topped with various savory ingredients such as onions, herbs, mushrooms, olives, and Malden salt for texture and flavor.
The choice of toppings combined with the unique flour blend and activated yeast gives this bread a tender yet slightly chewy texture with a subtly sweet background from the yams. The salt and seasonings enhance the overall flavor in line with focaccia characteristics. This bread offers an alternative for those following strict dietary restrictions.
Care must be taken to ensure that the yeast is active; if it doesn't foam with the coconut milk and maple syrup, it should be discarded and restarted. Using the correct yeast type and avoiding honey as a substitute for maple syrup are important for success.
Ingredients
- 1 packet active dry yeast or 2 1/2 tsp of Dry Active Yeast, Make sure it says gluten free on the packaging, dry, rapid rise
- 1 teaspoon maple syrup DO NOT USE HONEY
- 1/4 cup coconut milk
- 3/4 cup tapioca flour
- 1/2 cup cassava flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 cup yams mashed sweet potato are a good substitute
- 1/4 cup coconut oil
- 1/4 cup water boiling
- 3 tablespoons gelatin
- 3 tablespoons extra virgin olive oil
Toppings
- onion sliced
- herbs
- mushrooms
- olive
- salt Malden salt
- Italian seasoning
Instructions
- Combine 1/4 cup of warm coconut milk (not boiling) with maple syrup in a small bowl. Add yeast and stir. Wait about 5 minutes for the mixture to start foaming and bubbling. If the yeast doesn't foam, throw it away and start over.
- Meanwhile, combine the dry ingredients in a large bowl. Mix well with a spatula and form a well in the middle.
- Add the yam, coconut oil and yeast mixture then stir with a spatula to combine.
- Then make the gelatin egg by combining the water and gelatin. Whisk until frothy then carefully pour into the bowl. Continue mixing with a spatula until dough is smooth. Then form the dough into a ball.
- Line a baking sheet with parchment paper. Brush the parchment with olive oil. Transfer the dough to the parchment. Flatten with your hands until the dough is about 1-inch-thick. Cover with a light, clean kitchen towel and let rest in a warm place for 30 minutes.
- Place the oven rack in the middle position and preheat the oven to 375 degrees. Place the baking sheet in the oven as well.
- After 30 minutes, uncover the dough, brush the crust with olive oil and add your focaccia toppings.
- Bake for about 12-15 minutes, until the bread is cooked through, crisp on the outside and slightly browned. Let cool slightly before eating.
Notes
- Yams provide moisture and flexibility; mashed sweet potato or butternut squash could substitute but are untested.
- Ensure the yeast is gluten-free and active by confirming it foams within 5 minutes of activation with warm coconut milk and maple syrup.
- Avoid using honey instead of maple syrup as it can prevent yeast activation.
- Malden Salt, a flaky sea salt, is recommended as a topping and can be found online or in stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 295mg | 12% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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